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Skills

  • Workflow Optimization
  • Recipes and menu planning
  • Budgets
  • Category equipment
  • Performance assessments
  • Ability to adapt to seasonal produce availability
  • Organization
  • Business operations
  • Conflict resolution in team settings
  • Relationship development

Work Experiences

  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Achieved score improvement of 23% from health inspections.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Achieved results within their first 7 weeks.
  • Updated the kitchen staff's system and method processes, which reduced guest wait times and increased daily output from 17 meals to 12.
  • Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
  • Collaborated with the executive chef on salad menu creation, influencing the addition of QuickBooks that became a customer favorite.
  • Created dietary-restricted salad options.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Accommodated specific dietary needs and preferences.

Summaries

  • In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity.
  • Achieved a 22% rise in social media following.
  • Received the metric Award for culinary excellence.
  • Adept at cross-functional teamwork.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.
  • Costs were consistently reduced while profits were increased.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Achieved a 18% increase in social media shares.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Specializes in project management and has experience with concept development and high-quality restaurant operations in Boston.

Accomplishments

  • Trained junior chefs on creative garnishing and salad arrangement, improving presentation standards and customer satisfaction by 39%.
  • Led salad preparation for events with up to 12 attendees while maintaining high food quality standards.
  • Implemented bilingual communication training, enhancing cross-cultural teamwork in the kitchen.
  • Increased kitchen efficiency by 61% through optimized salad line design and improved mise en place tactics.
  • Increased team productivity by 30% through the implementation of improved kitchen workflow strategies.
  • Surpassed department revenue targets by 54% for three consecutive months through strategic menu innovations.
  • Recognized by peers and management for exceptional conflict resolution skills, reducing kitchen disputes by 77%.
  • Collaborated with the head chef on menu development; launched a fresh new salad collection that boosted lunch service sales by 58%.
  • Maintained a 36% reduction in prep time by pre-sorting ingredients according to daily menu requirements.
  • Achieved a restaurant-wide 48% uptick in catering orders after introducing new custom salad options.

Affiliations

  • Culinary Institute of America — Alumni Association
  • Rotary International
  • Local Farm-to-Table Alliance Columbus
  • National Organic Farmers' Association Chef Consultant
  • American Institute of Culinary Politics Research
  • Certified Culinarian (ACF) 2016
  • International Council of Nurses
  • United States Personal Chef Association (USPCA)
  • National Association of Social Workers
  • Certified Master Chef (CMC) Candidate 2015

Certifications

  • First Aid/CPR Certified - American Red Cross
  • Certified Professional Chef (CPC) - Meridian
  • Certified Sous Chef (CSC) – American Culinary Federation (ACF)
  • CompTIA Security+
  • CompTIA Network+
  • Plant-Based Professional Certification – process
  • Certification in Farm-to-Table Cuisine – Meridian
  • Specialized Salad Bar Setup Training – initiative
  • Cisco Certified Network Associate (CCNA)
  • Certified Professional in Food Safety – Health Department Boston

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